Go Back
Email Link
Print
Recipe Image
Notes
Nutrition Label
–
+
servings
Smaller
Normal
Larger
Print
Champiñones A La Mexicana Recipe
A warming dish for busy evenings,
Champiñones A La Mexicana
is easy to pull together. Serve with rice or beans and corn tortillas on the side! This recipe is vegetarian or vegan and gluten free.
Course
Side Dish
Cuisine
Mexican
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
25
minutes
minutes
Servings
4
people
Calories
190
kcal
Author
Ana Frias
Ingredients
1
tablespoon
olive oil
½
large
red onion
chopped into small pieces
2
jalapeño peppers
chopped into small pieces
2
large
(220g) roma tomatoes
chopped into small pieces
1
pound
(450g) champiñones (white button mushrooms)
cleaned and sliced
1
teaspoon
kosher salt
1
teaspoon
black pepper
½
teaspoon
garlic powder
¼
cup
cilantro
chopped
Instructions
In a large skillet, heat oil over medium-high heat.
Add the onions and jalapeños and saute for 3 minutes or until they start to get soft.
Add the tomatoes and cook until they start to get soft. About 2 minutes.
Add the mushrooms, salt, pepper, garlic powder and mix well to integrate all ingredients.
Cover and cook over medium heat for 10 minutes or until mushrooms are soft.
Enjoy as a side dish or main dish with refried beans or Mexican rice.
Notes
Store leftovers in an airtight container in refrigerator for up to 3 days.
Nutrition
Serving:
1
serving
|
Calories:
190
kcal
|
Carbohydrates:
26
g
|
Protein:
6
g
|
Fat:
11
g
|
Saturated Fat:
2
g
|
Monounsaturated Fat:
2
g
|
Cholesterol:
7
mg
|
Sodium:
544
mg
|
Potassium:
18
mg
|
Fiber:
2
g
|
Sugar:
6
g